Meatloaf is not a very fancy dish, but you sure can make it tasty. I love it just made, served with a fluffy mound of mashed potatoes. Leftovers can be sliced and either fried crispy on both sides or made into a delicious sandwich. I tried a new recipe this past Sunday making my meatloaf in a large lasagna pan. This method made a big meatloaf only about 2-1/2″ in depth. This meatloaf has grated Italian 4 blend cheese inside, making it flavourful and very tender. I glazed the top with a mixture of ketchup, brown sugar and ‘hot dog’ yellow mustard. This isn’t a fancy meal but I know you will enjoy this and the leftovers as well! Have a great week!
1- 1/2 cups evaporated milk (I used the large can of evaporated milk and just added enough skim milk to make up the total volume of milk required.)
7 to 8 slices of thin-sliced white bread, torn into tiny pieces
3 eggs, lightly beaten
2 cups of shredded cheese (I used Italian 4-blend cheese)
1 tbsp. Worcestershire sauce
3 shakes of Tabasco sauce
1- 1/2 tbsp. horseradish
2 tsp. Kosher salt
1 tsp. ground black pepper
1 large carrot (or 2 smaller ones)
1 spanish onion
3 lb. of our good local Stormont lean ground beef (sold at my store, Sharyn’s Pantry
1/2 cup brown sugar
1/2 cup ketchup
2 tbsp. yellow (hot dog) mustard
-In a large bowl, tear the white bread up into tiny pieces.
-Pour over the evaporated milk.
-Beat the eggs and add this into the bread and milk mixture.
-Stir in the Worcestershire sauce, Tabasco sauce, horseradish, salt and pepper and lastly the shredded cheese. Allow this to sit for a few minutes.
-Using your food processor, puree the carrot and onion.
-Add this into the above mixture.
-Add the ground beef and mix well. I use my hands for best mixing.
-Spray a 9″ X 13″ baking pan with Pam no-stick spray.
-Place the meat mixture into the pan, patting down gently to even off the top.
-Bake the meatloaf, uncovered for 30 minutes in a 350 degree F. oven. Carefully, pour off any fat that forms.
-Mix the glaze together and spread this over the partially baked meatloaf. Continue to bake the meatloaf uncovered for about 1 hour longer. My meatloaf took exactly 1- 1/2 hours in total to cook perfectly.
-This recipe using a 9″ X 13″ baking pan will easily serve 12. Remember that you will have leftovers for sandwiches. Extras may be frozen for another meal. ENJOY!
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